CN116121025B - Steamer filling efficiency detection method, device, equipment and storage medium - Google Patents
Steamer filling efficiency detection method, device, equipment and storage medium Download PDFInfo
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- G01K—MEASURING TEMPERATURE; MEASURING QUANTITY OF HEAT; THERMALLY-SENSITIVE ELEMENTS NOT OTHERWISE PROVIDED FOR
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- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H6/00—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages
- C12H6/02—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages by distillation
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Abstract
The invention discloses a steamer filling efficiency detection method, device and equipment and a storage medium, and relates to the technical field of brewing. The method comprises the following steps: acquiring the temperature in a pot in the process of distilling wine in real time; determining a first temperature change rate in a first temperature interval and a second temperature change rate in a second temperature interval according to the temperature in the pot; determining a retort filling efficiency value according to the first temperature change rate and the second temperature change rate. According to the technical scheme provided by the embodiment of the invention, the steamer filling efficiency can be timely detected according to the temperature change in the pot in the process of distilling wine, and the yield and quality of brewing wine are improved.
Description
Technical Field
The invention relates to the technical field of brewing, in particular to a method, a device and equipment for detecting steamer filling efficiency and a storage medium for detecting steamer filling efficiency.
Background
The distillation of the fermented grains refers to the process of distilling and separating alcohol and trace substances in the fermented grains by the processes of filling the fermented grains into a steamer, distilling the distilled wine and the like.
Wherein, the filling of the retort refers to filling fermented grains into a distilled retort barrel, and is an important link of the white spirit production process. In the steamer filling process, the detection of the steamer filling efficiency is very important to ensure the improvement of the brewing yield and quality.
Disclosure of Invention
The invention provides a method, a device, equipment and a storage medium for detecting steamer filling efficiency, which are used for solving the problem that the steamer filling efficiency value cannot be effectively detected.
According to an aspect of the present invention, there is provided a retort filling efficiency detection method comprising:
acquiring the temperature in a pot in the process of distilling wine in real time;
determining a first temperature change rate in a first temperature interval and a second temperature change rate in a second temperature interval according to the temperature in the pot;
and determining a steamer filling efficiency value according to the first temperature change rate and the second temperature change rate.
According to another aspect of the present invention, there is provided a retort filling efficiency detection apparatus comprising:
the temperature acquisition module is used for acquiring the temperature in the pot in the process of distilling the wine in real time;
the temperature change rate determining module is used for determining a first temperature change rate in a first temperature interval and a second temperature change rate in a second temperature interval according to the temperature in the pot;
the steamer filling efficiency value determining module is used for determining the steamer filling efficiency value according to the first temperature change rate and the second temperature change rate.
According to another aspect of the present invention, there is provided an electronic apparatus including:
at least one processor; and
a memory communicatively coupled to the at least one processor; wherein, the liquid crystal display device comprises a liquid crystal display device,
the memory stores a computer program executable by the at least one processor to enable the at least one processor to perform the retort efficiency detection method of any one of the embodiments of the present invention.
According to another aspect of the present invention, there is provided a computer readable storage medium storing computer instructions for causing a processor to execute the method for detecting retort efficiency according to any one of the embodiments of the present invention.
According to the technical scheme, the temperature in the pot in the process of distilling wine is obtained in real time, the first temperature change rate in the first temperature interval and the second temperature change rate in the second temperature interval are determined according to the temperature in the pot, the steamer filling efficiency value is finally determined according to the first temperature change rate and the second temperature change rate, and the yield and quality of brewing are guaranteed through monitoring the steamer filling efficiency value.
It should be understood that the description in this section is not intended to identify key or critical features of the embodiments of the invention or to delineate the scope of the invention. Other features of the present invention will become apparent from the description that follows.
Drawings
In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the drawings required for the description of the embodiments will be briefly described below, and it is apparent that the drawings in the following description are only some embodiments of the present invention, and other drawings may be obtained according to these drawings without inventive effort for a person skilled in the art.
Fig. 1 is a flow chart of a retort filling efficiency detection method according to a first embodiment of the present invention;
fig. 2a is a flow chart of a retort filling efficiency detection method according to a second embodiment of the present invention;
FIG. 2b is a schematic diagram of a temperature variation curve according to a second embodiment of the present invention;
fig. 3 is a schematic structural view of a retort filling efficiency detecting apparatus according to a third embodiment of the present invention;
fig. 4 is a schematic structural diagram of an electronic device for implementing the retort filling efficiency detection method according to the embodiment of the present invention.
Detailed Description
In order that those skilled in the art will better understand the present invention, a technical solution in the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings in which it is apparent that the described embodiments are only some embodiments of the present invention, not all embodiments. All other embodiments, which can be made by those skilled in the art based on the embodiments of the present invention without making any inventive effort, shall fall within the scope of the present invention.
It should be noted that the terms "first," "second," and the like in the description and the claims of the present invention and the above figures are used for distinguishing between similar objects and not necessarily for describing a particular sequential or chronological order. It is to be understood that the data so used may be interchanged where appropriate such that the embodiments of the invention described herein may be implemented in sequences other than those illustrated or otherwise described herein. Furthermore, the terms "comprises," "comprising," and "having," and any variations thereof, are intended to cover a non-exclusive inclusion, such that a process, method, system, article, or apparatus that comprises a list of steps or elements is not necessarily limited to those steps or elements expressly listed but may include other steps or elements not expressly listed or inherent to such process, method, article, or apparatus.
Example 1
Fig. 1 is a flowchart of a method for detecting retort filling efficiency according to an embodiment of the present invention, where the method may be performed by a retort filling efficiency detecting device, which may be implemented in hardware and/or software, and the retort filling efficiency detecting device may be configured in various general-purpose computing devices, according to a temperature change condition in a pot during a wine distillation process. As shown in fig. 1, the method includes:
s110, acquiring the temperature in the pot in the process of distilling the wine in real time.
In the embodiment of the invention, in order to monitor the steamer filling efficiency in the brewing process, various data in the brewing generation process need to be acquired in real time, and classified according to various core processes of brewing. Specifically, the temperature in the pot in the process of distilling wine needs to be obtained. Furthermore, the temperature in the pot in the distillation time of each level of raw wine and the temperature in the pot at the automatic wine receiving switching time point can be extracted from the obtained temperature in the pot according to the wine brewing process.
In a specific example, the temperature in each retort barrel during the distillation process is obtained by a manufacturing execution system (Manufacturing Execution System, abbreviated as MES) according to a preset sampling period. Further, according to the brewing process, the temperature in the pot, in the distilled liquor time period of the primary liquor, the secondary liquor, the tertiary liquor and the tail liquor, the temperature in the pot at the switching time point of each level of liquor and the like are respectively extracted from the obtained temperature in the pot.
S120, determining a first temperature change rate in a first temperature interval and a second temperature change rate in a second temperature interval according to the temperature in the pot.
In the embodiment of the invention, after the temperature in the pot in the process of distilling wine is obtained, the temperature change rate in the first temperature interval is determined as the first temperature change rate according to the temperature in the pot, and the temperature change rate of the second temperature interval is obtained as the second temperature change rate. Wherein the first temperature range can be from the distilled spirit start temperature of the primary wine to the distilled spirit end temperature of the secondary wine, and the second temperature range can be from the distilled spirit start temperature of the tertiary wine to the distilled spirit end temperature of the tail wine. Of course, the first temperature interval and the second temperature interval herein may be flexibly divided according to an actual brewing process.
In a specific example, according to the temperature in the pot collected in a set period, a temperature change curve of the temperature in the pot along with the time change of distilled liquor is drawn. In general, the temperature change curve rises with time during the distillation process, and the first temperature interval can be determined on the temperature change curve, so that the slope of the temperature change curve in the first temperature interval is calculated as the first temperature change rate. And similarly, determining a second temperature interval on the temperature change curve, and further calculating the slope of the temperature change curve in the second temperature interval as a second temperature change rate.
S130, determining the steamer filling efficiency value according to the first temperature change rate and the second temperature change rate.
In the embodiment of the invention, after the first temperature change rate of the temperature in the pot in the first temperature interval and the second temperature change rate of the temperature in the second temperature interval are determined, the steamer filling efficiency value in the brewing process is further determined according to the first temperature change rate and the second temperature change rate.
Specifically, the wine corresponding to the first temperature interval is first-class wine and second-class wine, and the wine corresponding to the second temperature interval is third-class wine and tail wine. In the brewing process, considering the quality of the produced wine, it is desirable to increase the yields of first class wine and second class wine, while decreasing the yields of third class wine and tail wine. Thus, it is desirable that the first temperature change rate is smaller and the second temperature change rate is larger. Because the two expected directions are different, the second temperature change rate is processed, for example, the second temperature change rate is K2, and the value can be 1-K2. Finally, the first temperature change rate and the value processed by the second temperature change rate are added to be used as the steamer filling efficiency value.
In addition, considering that the slope of the temperature change curve in the first temperature interval is smaller, and the value obtained after the second temperature change rate is processed is larger, if the direct addition results in smaller effect of the first temperature change rate, the 1-K2 can be further processed, for example, divided by the conventional coefficient N1, to obtain the processing result (1-K2)/N1. Finally, the above-mentioned processing result (1-K2)/N1 is added to the second temperature change rate as a retort filling efficiency value.
According to the technical scheme, the temperature in the pot in the process of distilling wine is obtained in real time, the first temperature change rate in the first temperature interval and the second temperature change rate in the second temperature interval are determined according to the temperature in the pot, the steamer filling efficiency value is finally determined according to the first temperature change rate and the second temperature change rate, and the yield and quality of brewing are guaranteed through monitoring the steamer filling efficiency value.
Example two
Fig. 2a is a flowchart of a method for detecting retort filling efficiency according to a second embodiment of the present invention, which is further refined on the basis of the foregoing embodiment, and provides a specific manner of determining a first temperature change rate in a first temperature interval and a second temperature change rate in a second temperature interval according to the temperature in the pot, and determining a retort filling condition. As shown in fig. 2a, the method comprises:
s210, acquiring the temperature in the pot in the process of distilling the wine in real time.
S220, drawing a temperature change curve in the pot in the process of distilling the wine according to the temperature in the pot.
In the embodiment of the invention, as shown in fig. 2b, after the temperature in the pot in the process of distilling wine is obtained, a curve of the temperature in the pot in the process of distilling wine, which changes with time, is drawn according to the change of the temperature in the pot with time, and is used as a temperature change curve. The temperature change curve may also show temperature changes during distillation of different wines, for example, including temperature changes during first-class wine distillation in a first period, temperature changes during second-class wine distillation in a second period, and the like.
S230, calculating the slope value of the temperature change curve as a first temperature change rate in the first temperature interval.
In the embodiment of the invention, after the temperature change curve is drawn, calculating the slope value of the temperature change curve in the first temperature interval as the first temperature change rate. For example, if the first temperature interval is 83 degrees to 90 degrees, a ratio between the temperature change difference and a time period corresponding to the first temperature interval is calculated as the first temperature change rate.
S240, calculating the slope value of the temperature change curve as a second temperature change rate in the second temperature interval.
In the embodiment of the invention, after the temperature change curve is drawn, calculating the slope value of the temperature change curve in the second temperature interval as the second temperature change rate. For example, if the second temperature interval is 90 degrees to 98 degrees, a ratio between the temperature change difference and a time period corresponding to the second temperature interval is calculated as the second temperature change rate.
Optionally, the first temperature range is from the first wine distillation starting temperature to the second wine distillation ending temperature, and the second temperature range is from the third wine distillation starting temperature to the tail wine distillation ending temperature;
wherein the distilled liquor termination temperature of the second class of liquor is the same as the distilled liquor initiation temperature of the third class of liquor.
In this alternative embodiment, the first temperature interval is from the first wine distillation start temperature to the second wine distillation end temperature, i.e. in the first temperature interval, the produced wine is first wine and second wine respectively. The second temperature range is from the starting temperature of the distilled liquor of the third grade wine to the ending temperature of the distilled liquor of the tail wine, namely, in the second temperature range, the produced wine is the third grade wine and the tail wine respectively. Wherein the distilled liquor termination temperature of the second grade liquor is the same as the distilled liquor start temperature of the third grade liquor, and the temperature belongs to the critical temperature.
S250, determining the steamer filling efficiency value according to the first temperature change rate and the second temperature change rate. Optionally, the steamer efficiency value is calculated as follows:
Z＝L1+(1-K2)/N1
wherein Z represents a steamer filling efficiency value, L1 represents a first temperature change rate, K2 represents a second temperature change rate, and N1 represents an efficiency calculation coefficient.
In this alternative embodiment, a specific way of calculating the retort efficiency value from the first and second rates of temperature change is provided:
the wine corresponding to the first temperature interval is first grade wine and second grade wine, and the wine corresponding to the second temperature interval is third grade wine and tail wine. The smaller the first temperature change rate indicates a higher yield of first and second grade wines, and the larger the second temperature change rate indicates a lower yield of third and tail wines. In the brewing process, considering the quality of the produced wine, it is desirable to increase the yields of first class wine and second class wine and decrease the yields of third class wine and tail wine, and therefore, it is desirable to decrease the first temperature change rate and increase the second temperature change rate. Because the two expected directions are different, the second temperature change rate is processed, for example, the second temperature change rate is K2, and the value can be 1-K2. Further, considering that the slope of the temperature change curve in the first temperature interval is smaller, and the value obtained after the second temperature change rate is processed is larger, if the direct addition results in smaller effect of the first temperature change rate, the 1-K2 can be further processed, for example, divided by the conventional coefficient N1, to obtain the processing result (1-K2)/N1. Finally, adding the processing result (1-K2)/N1 to the second temperature change rate to obtain a steamer filling efficiency value, wherein the specific calculation formula is as follows:
Z＝L1+(1-K2)/N1
wherein Z represents a steamer filling efficiency value, L1 represents a first temperature change rate, K2 represents a second temperature change rate, and N1 represents an efficiency calculation coefficient.
S260, comparing the steamer filling efficiency value with an efficiency threshold.
And S270, initiating an efficiency alarm when the steamer filling efficiency value is higher than the efficiency threshold value.
In the embodiment of the invention, after the steamer filling efficiency value of the steamer-free barrel is calculated, the steamer filling efficiency value can be further compared with the preset efficiency threshold. Under the condition that the retort filling efficiency value is higher than the efficiency threshold value, initiating an efficiency alarm to prompt that the current retort filling efficiency value is higher, and timely rectifying and modifying are needed to ensure the quality and the yield of brewing wine.
Optionally, the embodiment of the present invention further includes:
determining a unit retort filling efficiency value of each production unit according to the retort filling efficiency value;
and sequencing at least one production unit based on the unit retort filling efficiency value, and displaying the sequencing result.
In this alternative embodiment, the unit retort efficiency value for each production unit may also be determined based on the device efficiency value. For example, an average value of the retort filling efficiency values of the respective retort barrels per production unit is calculated as the unit retort filling efficiency value. The generating unit can be a production line or a team, and each production line or team needs to manage the steamer filling work of a plurality of steamer barrels.
Further, at least one production unit is ordered based on the unit retort efficiency value corresponding to each unit, and the ordering result is displayed to generate a working stimulus based on the retort efficiency.
In addition, the sorting of the unit steamer filling efficiency values can be sent to mobile equipment of related responsible persons, so that steamer filling management can be performed on each production unit in a targeted manner, and the quality and yield of brewing are improved.
According to the technical scheme, temperature change curves in the process of distilling wine are drawn to obtain temperature change efficiencies in different temperature intervals, the steamer filling efficiency value of the steamer barrel is determined based on the temperature change efficiencies of at least two temperature intervals, the steamer filling efficiency value is compared with the efficiency threshold, and under the condition that the steamer filling efficiency value is higher than the efficiency threshold, an efficiency alarm is initiated, so that the steamer filling efficiency can be detected in real time, and the quality and yield of brewing wine are ensured.
Example III
Fig. 3 is a schematic structural diagram of a steamer filling efficiency detecting device according to a third embodiment of the invention.
As shown in fig. 3, the apparatus includes:
a temperature obtaining module 310, configured to obtain the temperature in the pan during the distillation process in real time;
a temperature change rate determining module 320, configured to determine a first temperature change rate in a first temperature interval and a second temperature change rate in a second temperature interval according to the temperature in the pan;
the retort filling efficiency value determining module 330 is configured to determine a retort filling efficiency value according to the first temperature change rate and the second temperature change rate.
According to the technical scheme, the temperature in the pot in the process of distilling wine is obtained in real time, the first temperature change rate in the first temperature interval and the second temperature change rate in the second temperature interval are determined according to the temperature in the pot, the steamer filling efficiency value is finally determined according to the first temperature change rate and the second temperature change rate, and the yield and quality of brewing are guaranteed through monitoring the steamer filling efficiency value.
Optionally, the temperature change rate determining module 320 is specifically configured to:
drawing a temperature change curve in the pot in the process of distilling the wine according to the temperature in the pot;
calculating the slope value of the temperature change curve in the first temperature interval as a first temperature change rate;
and calculating the slope value of the temperature change curve in the second temperature interval as a second temperature change rate.
Optionally, the steamer filling efficiency value is calculated as follows:
Z＝L1+(1-K2)/N1
wherein Z represents a steamer filling efficiency value, L1 represents a first temperature change rate, K2 represents a second temperature change rate, and N1 represents an efficiency calculation coefficient.
Optionally, the steamer filling efficiency detecting device further comprises:
the efficiency value comparison module is used for comparing the steamer filling efficiency value with an efficiency threshold value after determining the steamer filling efficiency value;
and the efficiency alarm module is used for initiating an efficiency alarm under the condition that the steamer filling efficiency value is higher than the efficiency threshold value.
Optionally, the first temperature range is from the first wine distillation starting temperature to the second wine distillation ending temperature, and the second temperature range is from the third wine distillation starting temperature to the tail wine distillation ending temperature;
wherein the distilled liquor termination temperature of the second grade liquor is the same as the distilled liquor initiation temperature of the third grade liquor.
Optionally, the steamer filling efficiency detecting device further comprises:
the unit retort filling efficiency value determining module is used for determining the unit retort filling efficiency value of each production unit according to the retort filling efficiency value;
the sorting result display module is used for sorting at least one production unit based on the unit retort filling efficiency value and displaying the sorting result.
The steamer filling efficiency detection device provided by the embodiment of the invention can execute the steamer filling efficiency detection method provided by any embodiment of the invention, and has the corresponding functional modules and beneficial effects of the execution method.
Example IV
Fig. 4 shows a schematic diagram of the structure of an electronic device 10 that may be used to implement an embodiment of the invention. Electronic devices are intended to represent various forms of digital computers, such as laptops, desktops, workstations, personal digital assistants, servers, blade servers, mainframes, and other appropriate computers. Electronic equipment may also represent various forms of mobile devices, such as personal digital processing, cellular telephones, smartphones, wearable devices (e.g., helmets, glasses, watches, etc.), and other similar computing devices. The components shown herein, their connections and relationships, and their functions, are meant to be exemplary only, and are not meant to limit implementations of the inventions described and/or claimed herein.
As shown in fig. 4, the electronic device 10 includes at least one processor 11, and a memory, such as a Read Only Memory (ROM) 12, a Random Access Memory (RAM) 13, etc., communicatively connected to the at least one processor 11, in which the memory stores a computer program executable by the at least one processor, and the processor 11 may perform various appropriate actions and processes according to the computer program stored in the Read Only Memory (ROM) 12 or the computer program loaded from the storage unit 18 into the Random Access Memory (RAM) 13. In the RAM 13, various programs and data required for the operation of the electronic device 10 may also be stored. The processor 11, the ROM 12 and the RAM 13 are connected to each other via a bus 14. An input/output (I/O) interface 15 is also connected to bus 14.
Various components in the electronic device 10 are connected to the I/O interface 15, including: an input unit 16 such as a keyboard, a mouse, etc.; an output unit 17 such as various types of displays, speakers, and the like; a storage unit 18 such as a magnetic disk, an optical disk, or the like; and a communication unit 19 such as a network card, modem, wireless communication transceiver, etc. The communication unit 19 allows the electronic device 10 to exchange information/data with other devices via a computer network, such as the internet, and/or various telecommunication networks.
The processor 11 may be a variety of general and/or special purpose processing components having processing and computing capabilities. Some examples of processor 11 include, but are not limited to, a Central Processing Unit (CPU), a Graphics Processing Unit (GPU), various specialized Artificial Intelligence (AI) computing chips, various processors running machine learning model algorithms, digital Signal Processors (DSPs), and any suitable processor, controller, microcontroller, etc. The processor 11 performs the various methods and processes described above, such as the retort efficiency detection method.
In some embodiments, the retort efficiency detection method may be implemented as a computer program tangibly embodied on a computer-readable storage medium, such as the storage unit 18. In some embodiments, part or all of the computer program may be loaded and/or installed onto the electronic device 10 via the ROM 12 and/or the communication unit 19. When the computer program is loaded into RAM 13 and executed by processor 11, one or more steps of the retort efficiency detection method described above may be performed. Alternatively, in other embodiments, the processor 11 may be configured to perform the retort efficiency detection method by any other suitable means (e.g. by means of firmware).
Various implementations of the systems and techniques described here above can be implemented in digital electronic circuitry, integrated circuit systems, field Programmable Gate Arrays (FPGAs), application Specific Integrated Circuits (ASICs), application Specific Standard Products (ASSPs), systems On Chip (SOCs), complex Programmable Logic Devices (CPLDs), computer hardware, firmware, software, and/or combinations thereof. These various embodiments may include: implemented in one or more computer programs, the one or more computer programs may be executed and/or interpreted on a programmable system including at least one programmable processor, which may be a special purpose or general-purpose programmable processor, that may receive data and instructions from, and transmit data and instructions to, a storage system, at least one input device, and at least one output device.
A computer program for carrying out methods of the present invention may be written in any combination of one or more programming languages. These computer programs may be provided to a processor of a general purpose computer, special purpose computer, or other programmable data processing apparatus, such that the computer programs, when executed by the processor, cause the functions/acts specified in the flowchart and/or block diagram block or blocks to be implemented. The computer program may execute entirely on the machine, partly on the machine, as a stand-alone software package, partly on the machine and partly on a remote machine or entirely on the remote machine or server.
In the context of the present invention, a computer-readable storage medium may be a tangible medium that can contain, or store a computer program for use by or in connection with an instruction execution system, apparatus, or device. The computer readable storage medium may include, but is not limited to, an electronic, magnetic, optical, electromagnetic, infrared, or semiconductor system, apparatus, or device, or any suitable combination of the foregoing. Alternatively, the computer readable storage medium may be a machine readable signal medium. More specific examples of a machine-readable storage medium would include an electrical connection based on one or more wires, a portable computer diskette, a hard disk, a Random Access Memory (RAM), a read-only memory (ROM), an erasable programmable read-only memory (EPROM or flash memory), an optical fiber, a portable compact disc read-only memory (CD-ROM), an optical storage device, a magnetic storage device, or any suitable combination of the foregoing.
To provide for interaction with a user, the systems and techniques described here can be implemented on an electronic device having: a display device (e.g., a CRT (cathode ray tube) or LCD (liquid crystal display) monitor) for displaying information to a user; and a keyboard and a pointing device (e.g., a mouse or a trackball) through which a user can provide input to the electronic device. Other kinds of devices may also be used to provide for interaction with a user; for example, feedback provided to the user may be any form of sensory feedback (e.g., visual feedback, auditory feedback, or tactile feedback); and input from the user may be received in any form, including acoustic input, speech input, or tactile input.
The systems and techniques described here can be implemented in a computing system that includes a background component (e.g., as a data server), or that includes a middleware component (e.g., an application server), or that includes a front-end component (e.g., a user computer having a graphical user interface or a web browser through which a user can interact with an implementation of the systems and techniques described here), or any combination of such background, middleware, or front-end components. The components of the system can be interconnected by any form or medium of digital data communication (e.g., a communication network). Examples of communication networks include: local Area Networks (LANs), wide Area Networks (WANs), blockchain networks, and the internet.
The computing system may include clients and servers. The client and server are typically remote from each other and typically interact through a communication network. The relationship of client and server arises by virtue of computer programs running on the respective computers and having a client-server relationship to each other. The server can be a cloud server, also called a cloud computing server or a cloud host, and is a host product in a cloud computing service system, so that the defects of high management difficulty and weak service expansibility in the traditional physical hosts and VPS service are overcome.
It should be appreciated that various forms of the flows shown above may be used to reorder, add, or delete steps. For example, the steps described in the present invention may be performed in parallel, sequentially, or in a different order, so long as the desired results of the technical solution of the present invention are achieved, and the present invention is not limited herein.
The above embodiments do not limit the scope of the present invention. It will be apparent to those skilled in the art that various modifications, combinations, sub-combinations and alternatives are possible, depending on design requirements and other factors. Any modifications, equivalent substitutions and improvements made within the spirit and principles of the present invention should be included in the scope of the present invention.
Claims (6)
1. A retort filling efficiency detection method, comprising:
acquiring the temperature in a pot in the process of distilling wine in real time;
determining a first temperature change rate in a first temperature interval and a second temperature change rate in a second temperature interval according to the temperature in the pot; the first temperature interval is from the distillation starting temperature of first-class wine to the distillation ending temperature of second-class wine, and the second temperature interval is from the distillation starting temperature of third-class wine to the distillation ending temperature of tail wine; wherein the distilled liquor termination temperature of the second grade liquor is the same as the distilled liquor initiation temperature of the third grade liquor;
determining a steamer filling efficiency value according to the first temperature change rate and the second temperature change rate;
wherein determining a first temperature change rate in a first temperature interval and a second temperature change rate in a second temperature interval according to the temperature in the pan comprises:
drawing a temperature change curve in the pot in the process of distilling the wine according to the temperature in the pot;
calculating the slope value of the temperature change curve in the first temperature interval as a first temperature change rate;
calculating the slope value of the temperature change curve in the second temperature interval as a second temperature change rate;
the steamer filling efficiency value is calculated as follows:
Z＝L1+(1-K2)/N1
wherein Z represents a steamer filling efficiency value, L1 represents a first temperature change rate, K2 represents a second temperature change rate, and N1 represents an efficiency calculation coefficient.
2. The method of claim 1, further comprising, after determining the retort filling efficiency value:
comparing the steamer filling efficiency value with an efficiency threshold;
in the event that the retort filling efficiency value is above the efficiency threshold, an efficiency alert is initiated.
3. The method as recited in claim 1, further comprising:
determining a unit retort filling efficiency value of each production unit according to the retort filling efficiency value;
and sequencing at least one production unit based on the unit steamer filling efficiency value, and displaying the sequencing result.
4. A retort filling efficiency detection device, comprising:
the temperature acquisition module is used for acquiring the temperature in the pot in the process of distilling the wine in real time;
the temperature change rate determining module is used for determining a first temperature change rate in a first temperature interval and a second temperature change rate in a second temperature interval according to the temperature in the pot; the first temperature interval is from the distillation starting temperature of first-class wine to the distillation ending temperature of second-class wine, and the second temperature interval is from the distillation starting temperature of third-class wine to the distillation ending temperature of tail wine; wherein the distilled liquor termination temperature of the second grade liquor is the same as the distilled liquor initiation temperature of the third grade liquor;
the steamer filling efficiency value determining module is used for determining a steamer filling efficiency value according to the first temperature change rate and the second temperature change rate;
the temperature change rate determining module is specifically configured to:
drawing a temperature change curve in the pot in the process of distilling the wine according to the temperature in the pot;
calculating the slope value of the temperature change curve in the first temperature interval as a first temperature change rate;
calculating the slope value of the temperature change curve in the second temperature interval as a second temperature change rate;
the steamer filling efficiency value is calculated as follows:
Z＝L1+(1-K2)/N1
wherein Z represents a steamer filling efficiency value, L1 represents a first temperature change rate, K2 represents a second temperature change rate, and N1 represents an efficiency calculation coefficient.
5. An electronic device, the electronic device comprising:
at least one processor; and
a memory communicatively coupled to the at least one processor; wherein, the liquid crystal display device comprises a liquid crystal display device,
the memory stores a computer program executable by the at least one processor to enable the at least one processor to perform the retort efficiency detection method of any one of claims 1-3.
6. A computer readable storage medium storing computer instructions for causing a processor to perform the retort efficiency detection method of any one of claims 1-3.
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| CN105950416A (en) * | 2016-06-24 | 2016-09-21 | 江苏今世缘酒业股份有限公司 | Method for detecting steamer-filling distillation efficiency |
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| JPH0368847A (en) * | 1989-08-08 | 1991-03-25 | Toppan Printing Co Ltd | Alcohol concentration detector |
| CN103114028A (en) * | 2012-12-25 | 2013-05-22 | 宜宾金喜来酒业有限公司 | Gas phase temperature and pressure changing online quality-based liquor making process |
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